S01:E01 - Vegetarian Stuffed Eggplant
In this episode, Rachael cooks up a "meaty" stuffed eggplant.
S01:E02 - Chicken Piccata and Lemon Risotto
Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
S01:E03 - Pheasant Ragu With Pappardelle
Pheasant is a popular type of poultry commonly used in Tuscany. Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.
S01:E04 - Spaghetti and Meatballs
Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
S01:E05 - Ribollita
Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens, and mushrooms, served with toasted Tuscan bread.
S01:E06 - Breakfast for Dinner
Rachael makes a decadent Tuscan-style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.
S01:E07 - Cinghiale With Kale
After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.
S01:E08 - Squid Ink Pasta
Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of "tuxedo pasta."
S01:E09 - Red Wine Beef Stew Over Polenta
Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.
S01:E10 - Fried Grilled Cheese and Roasted Tomato Soup
Racheal teams up with her friend, chef and author, Anna Gass, to make an Italian version of fried grilled cheese, also known as a carrozza, along with a hearty roasted tomato soup.
S01:E11 - Ramen Around Tuscany
Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.
S01:E12 - Pollo Al Mattone
Rachael prepares a traditional pollo al mattone, an Italian roast chicken, by generously seasoning spatchcock chickens, cooking them in a pan with a brick wrapped in tin foil, and serving them with sauteed greens.
S01:E13 - International Pub Cheese Burger
Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sauteed sweet onions, jalapeno peppers, and bacon on a pretzel bun, sealed with lettuce.
S01:E14 - Rabbit Ragu
Rachael teaches how to prepare rabbit ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.
S01:E15 - Artichokes Two Ways
Rachael honors her beloved grandfather by making his recipe for stuffed artichokes. She also prepares Roman-style artichokes that are infused with fresh herbs and garlic and then sauteed in oil.
S01:E16 - Lamb Chops With Rice and Spinach
Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with Dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms and sauteed spinach.
S01:E17 - Skirt Steak With Salsa Verde
Rachael's friend, author Anna Gass, demonstrates how to make an Italian potato and horseradish frittata, a traditional snack from the Basilicata region of Italy. Rachael also shares how to cook a tender Steak Florentine.
S01:E18 - Crostata and Risotto
Author and chef Sara Moulton joins Rachael in her Tuscan kitchen to team up and create a meal using ingredients from Rachael's pantry. Sara prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.
S01:E19 - Sardine Pasta
Rachael prepares her favorite Sicilian dish, pasta con le sarde, or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.
S01:E20 - Pantry Meal
Author and chef Sara Moulton joins Rachael in her Tuscan kitchen for a cooking challenge. Both Rachael and Sara create "mystery meals" using ingredients from Rachael's Tuscan pantry. Sara cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.
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LoadingS01:E27 - Green Gazpacho and Giant Grilled Shrimp
Rachael loves gazpacho, a cold soup made from raw vegetables that is perfect for warm Italian summers. She's holding onto the sunshine with her delicious recipe for green tomato gazpacho, which she serves alongside large grilled Spanish shrimp. To complement the dish, John prepares an icy green tomato margarita.